A vibrant and elegant lemon tart with a rich, buttery shortbread crust, this dessert is a true celebration of citrus. The smooth lemon filling is both tangy and sweet, making every bite refreshing and satisfying. With its simple ingredients and straightforward method, I find this tart perfect for everything from casual gatherings to sophisticated dinner parties.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
1 1/2 cups shortbread cookie crumbs
1/4 cup melted butter
1 tablespoon sugar
Pinch of salt
For the Lemon Filling:
4 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Directions
I preheat my oven to 350°F (175°C).
In a bowl, I combine the shortbread cookie crumbs, melted butter, sugar, and a pinch of salt. I mix until the texture resembles wet sand.
I press the mixture into the bottom and up the sides of a 9-inch tart pan.
I bake the crust for 8–10 minutes, just until it starts to turn lightly golden, and then let it cool slightly.
While the crust cools, I whisk together the eggs, sugar, lemon zest, lemon juice, heavy cream, vanilla, and a pinch of salt until smooth.
I pour the lemon mixture into the pre-baked crust.
I bake the tart for 20–25 minutes, or until the filling is just set and still slightly jiggles in the center.
Once baked, I let it cool to room temperature, then refrigerate it for at least 2 hours before serving.
Before serving, I like to garnish it with a dusting of powdered sugar, fresh berries, or a dollop of whipped cream.
Servings and timing
This recipe serves 8 and is ideal for a small gathering or family dessert.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes (plus at least 2 hours chilling time)
Calories: Approximately 285 kcal per serving
Variations
I sometimes use Meyer lemons for a slightly sweeter, floral twist.
For a firmer crust, I bake it for an extra 2 minutes before adding the filling.
I’ve swapped out shortbread cookies for graham crackers or digestive biscuits for a different base flavor.
If I want a dairy-free option, I substitute the heavy cream with full-fat coconut milk.
I’ve also added a layer of raspberry jam under the filling for a berry-lemon fusion.
Storage/Reheating
I store leftover tart in an airtight container in the refrigerator for up to 4 days. I find that the flavors deepen after a day, making the tart even better. While I don’t recommend freezing the tart as the texture can suffer, it’s perfect for making a day ahead. I serve it cold or let it sit at room temperature for 15 minutes before serving. Reheating isn’t necessary, as this tart is best served chilled or at room temperature.
FAQs
How do I know when the lemon tart is fully baked?
I look for a center that is just set and still has a slight jiggle when gently shaken. Overbaking can make the texture curdle or become rubbery.
Can I make this tart ahead of time?
Yes, I often make it the night before. It needs at least 2 hours to chill, but overnight is even better for flavor and firmness.
What can I use if I don’t have shortbread cookies?
I’ve used graham crackers or digestive biscuits successfully. I just add a bit more sugar and butter if needed to achieve the right crumb texture.
Why is my filling cracking?
Cracks can happen if the tart is overbaked or cooled too quickly. I prevent this by pulling it out when slightly jiggly and letting it cool gradually at room temperature.
Can I use bottled lemon juice?
I prefer fresh lemon juice for the best flavor and acidity balance. Bottled juice can taste flat or overly sour, so I always go fresh if possible.
Conclusion
This Lemon Tart with Buttery Shortbread Crust is my go-to dessert when I want something bright, elegant, and deceptively simple. The rich, crumbly crust pairs perfectly with the silky, zesty filling to create a treat that’s both comforting and refined. Whether I’m making it for guests or treating myself, it never fails to impress.
Recipe:
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Lemon Tart with Buttery Shortbread Crust
- Total Time: 40 minutes (plus at least 2 hours chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
A vibrant and elegant lemon tart featuring a rich, buttery shortbread crust and a creamy, tangy-sweet lemon filling. Perfect for gatherings or a refined dessert treat.
Ingredients
1 1/2 cups shortbread cookie crumbs
1/4 cup melted butter
1 tablespoon sugar
Pinch of salt
4 large eggs
1 cup granulated sugar
1 tablespoon lemon zest
1/2 cup fresh lemon juice
1/2 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine shortbread cookie crumbs, melted butter, sugar, and a pinch of salt. Mix until the texture resembles wet sand.
- Press the mixture into the bottom and up the sides of a 9-inch tart pan.
- Bake the crust for 8–10 minutes, until lightly golden. Let cool slightly.
- In another bowl, whisk together eggs, sugar, lemon zest, lemon juice, heavy cream, vanilla extract, and a pinch of salt until smooth.
- Pour the lemon filling into the pre-baked crust.
- Bake the tart for 20–25 minutes, or until the filling is just set and slightly jiggles in the center.
- Let the tart cool to room temperature, then refrigerate for at least 2 hours before serving.
- Garnish with powdered sugar, fresh berries, or whipped cream if desired.
Notes
Use Meyer lemons for a slightly sweeter and floral flavor.
Bake the crust 2 extra minutes for a firmer texture.
Swap shortbread with graham crackers or digestive biscuits for variation.
Use full-fat coconut milk as a dairy-free alternative to heavy cream.
Try spreading a thin layer of raspberry jam under the filling for added flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Best served cold or at room temperature; no reheating needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 24g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
